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Recipe Baking: STEAK MAIN DISHES Directory
Recipe Baking: STUFFED FLANK STEAK
4 slices bacon, chopped
2 tbsp. chopped onion
4 tbsp. chopped raw mushrooms
1 tbsp. chopped parsley
1/4 tsp. salt and pepper
3 tbsp. fat
2 tbsp. flour
1 c. water
2 beef bouillon cubes (crushed)
2 c. tomato juice
2 1/2 lbs. flank steak
Dash of Worcestershire sauce
1/2 tsp. French mustard
Cook together bacon, onion, mushrooms, parsley, Worcestershire and
mustard over moderate heat about 5 minutes, stirring constantly. Add the
salt and pepper. Cool. Spread over the well pounded flank steak. Roll up
and tie with string. Heat the fat in a heavy skillet, sear the steak,
turning to brown on all sides. Remove to a casserole. Stir flour into
the fat in skillet. Remove from heat. Add water, tomato juice and the
crushed bouillon cubes, stirring constantly. When sauce is well blended,
pour over steak. Cover tightly and bake at 325 degrees for 2 hours.
Slice and serve with gravy.
Return to STEAK MAIN DISHES or return to Steak main directory
Recipe Baking: STEAK
MAIN DISHES Directory
2 lbs. round steak, cut in 1 inch cubes
2 tbsp. oil
2 c. cooked Navy beans
1 can (16 oz.) tomatoes
2 c. sliced onions
1/2 c. brown sugar
Salt and pepper
Brown round steak in oil in large frying pan. Add beans, tomatoes, salt
and pepper. Cover and simmer for 10 minutes. Spoon one half of this
mixture into a 2 quart casserole. Spread onions over mixture. Sprinkle
1/2 of the brown sugar over onions. Add remaining bean mixture; sprinkle
with brown sugar. Lay strips of bacon on top. Bake uncovered at 325
degrees 1 hour. .
